Friday, July 24, 2020

Mexican Corn Salad

5 cups corn cut from the cob ~4 large ears) (or frozen corn, not thawed,
6 tbsp  butter
1/2 tsp each salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese , finely grated
1 tbsp Jalapeno  (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced
1/2 red onion , finely chopped
2 - 3 tbsp lime juice , fresh (plus more to taste)


Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Wednesday, July 22, 2020

Squash Cornbread Casserole

2 cups corn bread crumble
1 can cream chicken soup
1 egg
3 cups cooked yellow squash
1 medium onion finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 stick. butter

Preheat oven to 350 degrees.
Generously grease a 9x9 square baking dish.
In a large bowl, combine the cornbread ,  cream chicken soup, and egg. Stir until just combined.
Add the remaining ingredients except butter. Stir gently to combine.
Pour into prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown.
Remove from the oven and cool slightly.
You'll need about 1 1/2 large or 2 medium yellow squash to make 3 cups of grated squash for the recipe

Jump To Video.

Tuesday, July 21, 2020

Coconut Cookies

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut


reheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

 Step 2
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

 Step 3
Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Thursday, July 2, 2020



1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup unsweetened dark chocolate cocoa powder
1/2 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
1/2 cup strong brewed coffee, cooled
1/2 cup milk

5 Tbsp all-purpose flour
1 cup milk
1 tsp vanilla extract
1 cup unsalted butter, softened
1 cup granulated sugar

1 bag (12 oz) semi-sweet chocolate morsels
1 1/4 cup heavy whipping cream

Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
In a measuring cup, combine cooled coffee with milk*. Set aside.
In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer.Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

In a small saucepan, combine the flour with milk, whisking until lumps removed.
Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
Remove from heat and stir in vanilla.
Cool completely.In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes).
Slowly add in the COOLED milk mixture, beating until combined.
It may curdle slightly in the beginning, that’s okay, keep beating until it becomes the texture of whipped cream!

In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream.
Heat for 1 minute.
Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides.
Allow to set, about 15 minutes. Slice and enjoy!